Step into the kitchen and embrace the cold season with a dish that’s both comforting and budget-friendly. Our Creamy Butternut Squash Orzo is a celebration of fall and winter flavours, inviting you to savour the richness of the season. With each bite, you’ll be transported to a cozy evening, surrounded by the warmth of good food and even better company. Topped with sage and goat cheese, this indulgent meal is the perfect way to welcome the cold season and all its delicious offerings.
Ingredients:
- 1 butternut squash
- 1 cup of water
- 1 stock/broth cube
- 1 cup of orzo
- 1 clove of garlic, minced
- 2 tbs olive oil
- Salt and pepper, to taste
- 1/2 cup fresh goat cheese (not matured)
- bunch of sage leaves
- bunch of fresh basil
- 1/4 cup of parmesan cheese
Instructions:
- Preheat your oven to 180°C (350°F).
- Peel, halve, and deseed the butternut squash. Cut it into rough squares and toss them with olive oil, salt, and pepper. Place the seasoned squash on a baking sheet and bake for approximately 20 minutes or until softened.
- Once the squash is tender, remove 2/3 of it and blend it with 1 cup of water and the stock cube until smooth. Set aside.
- While the squash is baking, return the remaining 1/3 of the squash to the oven and roast it until slightly charred. This will be used as a topping later.
- In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour the blended butternut squash mixture into the pan and add the orzo. Stir well to combine.
- Gradually add water as needed, stirring frequently, until the orzo is cooked through and the mixture reaches a creamy consistency similar to risotto.
- Once the orzo is cooked and creamy, remove the pan from the heat.
- Serve & Enjoy!
Plating this delicious Butternut Squash Orzo:
- Pour the butternut squash orzo into your preferred dish
2. Top it with the roasted squash cubes
3. Add crumbled goat cheese
4. Add torn sage leaves and torn basil leaves
5. Finish off with a generous sprinkling of Parmesan cheese!
As you take your last forkful of this Creamy Butternut Squash Orzo, topped with goat cheese and sage, you’ll feel a sense of satisfaction that goes beyond a simple meal. You’ll have experienced the coziness of this dish. So, here’s to embracing the season, savouring every flavour, and creating memories that will last a lifetime.
This recipe holds a special place in my heart as it has been a go-to dish for hosting friends and creating romantic dinner date at home with my boyfriend. The image below captures one such cherished moment where we enjoyed this creamy Butternut Squash Orzo alongside a delicious whole roasted chicken. As we shared laughter, stories, and the warmth of good food, this meal became more than just a culinary experience—it became a memory we’ll treasure. Whether it’s a gathering with friends or a cozy dinner for two, this dish has a way of bringing people together and creating moments of joy, connection and comfort.
Cheers to the joys of winter and the simple pleasures found in a delicious homemade meal.
Did you like this “Butternut Squash Orzo” recipe? Here are other recipes you might like:
THE PERFECT LOW CARB DINNER: ZUCCHINI LASAGNA
ZUCCHINI CORN CHOWDER SOUP (VEGAN)
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
If you enjoyed this recipe, please let me know in the comments below 
With love, Martina
Butternut Squash Orzo with Goat Cheese & Sage
Ingredients
- 1 butternut squash
- 1 cup stock
- 1 cup of orzo
- 1 clove Garlic minced
- 2 tbs Olive oil
- Salt and pepper to taste
- 1/2 cup Fresh goat cheese not matured
- bunch Sage leaves
- bunch Fresh basil
- 1/4 cup Parmesan cheese
Instructions
- Preheat your oven to 180°C (350°F).
- Peel, halve, and deseed the butternut squash. Cut it into rough squares and toss them with olive oil, salt, and pepper. Place the seasoned squash on a baking sheet and bake for approximately 20 minutes or until softened.
- Once the squash is tender, remove 2/3 of it and blend it with 1 cup of water and the stock cube until smooth. Set aside.
- While the squash is baking, return the remaining 1/3 of the squash to the oven and roast it until slightly charred. This will be used as a topping later.
- In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour the blended butternut squash mixture into the pan and add the orzo. Stir well to combine.
- Gradually add water as needed, stirring frequently, until the orzo is cooked through and the mixture reaches a creamy consistency similar to risotto.
- Once the orzo is cooked and creamy, remove the pan from the heat.
- Serve & Enjoy!
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
